A delightful twist on a classic vegetable side dish, featuring a creamy and tangy horseradish sauce.
In a mixing bowl, combine the mayonnaise, melted butter, chopped onion, salt, dry mustard, and red pepper flakes.
Mix the ingredients thoroughly to ensure a smooth and consistent sauce.
Cover the sauce and refrigerate for 3 to 4 hours to allow the flavors to meld.
Chilling the sauce enhances the flavor by allowing the ingredients to blend together.
Separate the broccoli into florets and rinse them under cold water.
Cut the florets into even sizes for uniform cooking.
In a saucepan, bring a small amount of water to a boil. Add the broccoli, cover, and steam for 8 to 10 minutes until tender yet crisp.
Avoid overcooking the broccoli to maintain its bright green color and texture.
Arrange the cooked broccoli on a serving dish and drizzle the chilled sauce over the top.
Serve immediately to enjoy the contrast between the warm broccoli and the chilled sauce.
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